This glazed chocolate chip quick bread is a delightful treat that’s easy to whip up—no mixer required! Just grab two bowls and a whisk, then pop it in the oven, and you’re on your way to a moist, chocolatey loaf that’s perfect for any occasion.

You can enjoy a slice with a hot cup of coffee or as a sweet snack any time of the day – your family and friends will absolutely love it! You’ll love the moist cake, all those chocolate chips, and most of all…that glaze!

Prep Time:10

Cook Time:1

Cooling time:1

Total Time:2 10

Equipment

8½ x 4½ x 2½ loaf pan

Ingredients

Batter

½ cup vegetable oil
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons baking powder
2 cups all-purpose flour
½ teaspoon salt
1 cup milk room temperature
2 cups chocolate chips

Glaze

2 cups powdered sugar
¼ cup cocoa
2-3 tablespoons hot water
1 tablespoon vegetable oil

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Instructions

Make the Loaf

Prep. Preheat the oven to 375°F (190°C) and position the rack in the center. Prepare an 8½ x 4½ x 2½-inch loaf pan by spraying it with nonstick cooking spray.
Make the batter. In a large mixing bowl, combine the vegetable oil, granulated sugar, and eggs. Mix by hand until well combined. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry and wet ingredients, alternating with the milk. Mix until just blended (it's okay if a few lumps remain). Gently add the chocolate chips with a spatula.
Bake. Pour the batter into the prepared loaf pan. Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan for 5 minutes, then transfer to a cooling rack. Allow the loaf to cool completely before glazing.

Make the Glaze

Mix. In a mixing bowl, combine the powdered sugar and cocoa powder. Gradually whisk in the hot water, starting with 2 tablespoons and adding more if needed until the glaze is smooth and thick but pourable. Stir in the vegetable oil.
Pour and set. Pour the glaze over the cooled loaf, letting it coat the top. Allow the glaze to set for about 15 minutes before slicing and serving.

Notes

Make sure to use room-temperature eggs and milk as cold ingredients can make the batter curdle or not mix properly, and this can affect the texture of your bread.

If you prefer not to use glaze, you can sprinkle coarse sugar on top of the batter before baking.

Before adding chocolate chips to the batter, coat them lightly with flour. This will help them mix evenly and prevent them from sinking to the bottom.

If the glaze is too thick to pour, add a little hot water, one teaspoon at a time, until it reaches the right consistency. It should be thick but still pourable.

Nutrition

Servings: slices

Calories: 574kcal

Author: Katie

More Tips:

When measuring flour, use a spoon to fill the measuring cup and then level it off with a knife. This prevents packing too much flour into the cup, which can make the bread dense and dry.

Avoid overmixing the batter. Stir just until the ingredients are combined, even if there are a few lumps. Overmixing can make the bread tough.

Begin checking the bread at 55 minutes. Ovens can vary, so it’s best to test them early to avoid overbaking. The toothpick should come out clean or with just a few moist crumbs.

Allow the loaf to cool completely before applying the glaze. If the bread is too warm, the glaze will melt and won’t set properly.

Serving Suggestions

Serve this Glazed Chocolate Chip Quick Bread with fresh berries, whipped cream, hot coffee or tea, vanilla ice cream, sliced bananas, Greek yogurt, or fresh strawberry lemonade.

Key Ingredients and Tools

To prepare quick bread, you’ll need a few essential tools and ingredients for the best results:

8½ x 4½ x 2½-inch loaf pan: This specific size make sure even baking. You can find it in the bakeware section of most grocery or kitchen stores.
Room temperature eggs: These blend more easily into the batter, helping to create a smooth, uniform texture.
Vegetable oil: It keeps the bread moist. If you prefer, you can substitute with melted butter for a richer flavor.
Chocolate chips: Toss them in a little flour before adding to the batter to prevent them from sinking. Look for them in the baking aisle.
Powdered sugar: This is used for the glaze, creating a smooth and sweet topping. It’s also known as confectioners’ sugar and can be found in the baking section.

Using the appropriate tools and ingredients will help make sure your quick bread turns out perfectly.

Here are some ingredient alternatives you can use for this recipe:

Vegetable oil: Instead of vegetable oil, you can use melted butter for a richer flavor.
Granulated sugar: Replace granulated sugar with coconut sugar for a deeper, caramel-like taste.
All-purpose flour: Try using whole wheat flour instead of all-purpose flour for a heartier texture.
Milk: Substitute milk with almond milk for a dairy-free option.
Chocolate chips: Use chopped dark chocolate or white chocolate chips for a different twist.

Remember that using these substitutions will change the outcome of the recipe, but feel free to try them and see what you like best!

Storage Instructions

You can keep this bread in a sealed container at room temperature for up to 3 days. If you want, you can also store it in the fridge for up to 1 week.

To freeze it, wrap the cooled loaf tightly in plastic wrap, then put it in a freezer-safe bag or container. You can freeze it for up to 3 months.

When you want to eat it, just leave it at room temperature for a few hours or overnight to thaw. Just keep in mind that the glaze might get a bit runny after thawing.

Enjoy making this Glazed Chocolate Chip Quick Bread! It’s an easy, delicious treat perfect for any occasion. Don’t forget to share it with family and friends, or enjoy a slice with your favorite cup of coffee.

Glazed Chocolate Chip Quick Bread